Description
A delicious and creamy Keto Pumpkin Pie Milkshake that is low in carbs and perfect for fall.
Ingredients
Scale
- 1 cup unsweetened almond milk
- 1/2 cup canned pumpkin puree
- 1/4 cup heavy cream
- 2 tablespoons erythritol or your preferred keto sweetener
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup ice cubes
- Whipped cream (for topping, optional)
- Cinnamon (for garnish, optional)
Instructions
- In a blender, combine the almond milk, pumpkin puree, heavy cream, erythritol, pumpkin pie spice, vanilla extract, and salt.
- Add the ice cubes to the blender and blend on high until smooth and creamy.
- Taste the milkshake and adjust sweetness if needed by adding more sweetener. Blend again if you add more.
- Pour the milkshake into a tall glass and top with whipped cream if desired.
- Sprinkle a little cinnamon on top for garnish before serving.
Notes
- For a thicker milkshake, reduce the amount of almond milk or add more ice.
- You can substitute the almond milk with coconut milk for a different flavor profile.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg